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Nightshade-Free AIP Chicken and Vegetable Curry Recipe

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4.4 from 6 reviews

This Nightshade-Free AIP Curry is a wholesome, comforting dish perfect for those following the Autoimmune Protocol or avoiding nightshades. Featuring tender chicken, hearty vegetables, and a rich, fragrant coconut milk base infused with turmeric, cinnamon, ginger, and garlic, this curry is both flavorful and nourishing. It's easy to prepare on the stovetop and makes a satisfying meal for lunch or dinner.

  • Total Time: 40 minutes
  • Yield: 3 servings

Ingredients

Base and Aromatics

  • 1 (15-oz) can full-fat coconut milk (see note*)
  • 2 Tbsp minced ginger
  • 3 cloves garlic (minced, optional**)

Vegetables

  • 2 large carrots (peeled and sliced)
  • 1 large crown broccoli (chopped into florets**)
  • 1 yellow squash (chopped)

Protein

  • 1 large boneless skinless chicken breast (chopped)

Seasonings

  • 2 Tbsp coconut aminos (***)
  • 1 tsp ground turmeric
  • 1/2 tsp ground cinnamon
  • 1/2 tsp sea salt (to taste)

Garnish

  • 1 lime (cut into wedges)
  • 1/2 cup fresh basil (chopped for serving)

Instructions

  1. Sauté Aromatics: Pour 1/4 cup of the coconut milk into a large skillet and heat over medium heat. Add the minced ginger and garlic (if using), and cook until fragrant, about 2 to 3 minutes.
  2. Cook Vegetables: Add the sliced carrots and broccoli florets to the skillet and cover. Cook, stirring occasionally, until the vegetables soften but remain slightly firm (al dente), about 3 minutes.
  3. Brown Chicken: In a separate skillet, heat a small amount of coconut oil or avocado oil over medium heat. Add the chopped chicken breast and brown it, stirring occasionally. Cook until a lot of liquid is released, approximately 5 minutes. Drain the excess liquid and add the chicken to the skillet with the vegetables.
  4. Simmer Curry: To the skillet with chicken and vegetables, add the remaining coconut milk, coconut aminos, turmeric, cinnamon, and sea salt. Stir well and bring the mixture to a full boil. Reduce heat to a simmer and cover. Cook for 15 minutes, then uncover and simmer for an additional 8 to 10 minutes until the curry thickens and chicken is fully cooked.
  5. Season and Serve: Taste the curry and adjust sea salt as needed. Serve hot over cauliflower rice, riced vegetables, or regular rice. Garnish with lime wedges and chopped fresh basil for added brightness and flavor.

Notes

  • * Use full-fat coconut milk for a creamy texture; light coconut milk may yield a thinner curry.
  • ** Garlic is optional depending on tolerance within AIP guidelines.
  • *** Coconut aminos provide a soy-free alternative to soy sauce and add umami depth.
  • To keep this meal compliant with AIP, avoid adding nightshade spices like chili powder or paprika.
  • Serve with cauliflower rice for a low-carb, nightshade-free meal.
  • Author: Amelia
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Autoimmune Protocol, Paleo
  • Diet: Gluten Free

Find it online: https://recipesvibe.com/nightshade-free-aip-chicken-and-vegetable-curry-recipe/